Preliminary study using visible and SW-NIR analysis for evaluating the loss of freshness in commercially packaged cooked ham and Turkey ham

Preliminary study using visible and SW-NIR analysis for evaluating the loss of freshness in commercially packaged cooked ham and Turkey ham

A non-destructive Vis-NIR spectroscopy (400-1000 nm) method was developed to evaluate the loss of freshness of sliced and commercially packaged cooked ham and turkey ham without any sample manipulation. The spectra were recorded at 0, 30, 40, and 60 days using a camera, spectral filter (400-1000 nm)...

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Bibliographic Details
Main Authors: Joel Girón, Eugenio Ivorra, Antonio J. Sánchez, Isabel Fernández-Segovia, José M. Barat, Raúl Grau
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2014-08-01
Series:Czech Journal of Food Sciences
Subjects:
spectroscopy
hyperspectral camera
storage time
cold meat
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201404-0010_preliminary-study-using-visible-and-sw-nir-analysis-for-evaluating-the-loss-of-freshness-in-commercially-packag.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201404-0010_preliminary-study-using-visible-and-sw-nir-analysis-for-evaluating-the-loss-of-freshness-in-commercially-packag.php

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